In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

ASSEMBLY: Fill each walnut-raisin cup with strawberry filling mixture. Decorate each tart with a scoop of fresh mango, a slice of strawberry, 2 blueberries and a fresh mint leaf. Put into freezer for a couple minutes and serve. If you are not planning to serve it right away just keep it refrigerated.

Recipe courtesy of Chef Perkunas of Veggie Vibes.

Strawberry Mint Tartlet Recipe

In a food processor grind the walnuts slightly. Add the rest of the ingredients and continue to blend until it is all well mixed (do not blend until it gets oily). With your hands or using cupcake molds shape little cups out of the dough. Dehydrate them for 3 hours at 115F or just refrigerate for 30 minutes (in this case the cups will be softer).

ASSEMBLY: Fill each tart cup with half a strawberry and squeeze on the mint-chocolate garnish. Sprinkle on some walnuts and add a spring of fresh mint to complete. If possible, add the mint chocolate after placing the tart in the freezer for 10 minutes so the chocolate, still warm, will condense on top of the strawberries.

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